Profiles
Wedding season is in full swing, which, if you’re a cake designer, means the pages of your order books are likely filled with requests for cakes to mark the occasion.
CutiePie Cupcakes & Co., my Toronto-based bakery, is not your regular cupcake shop.
When you think of contemporary, artisan and beautiful, a doughnut isn’t exactly the first thing that comes to mind.
Mandy Kan faced 21 rejections from retail space owners in 2005, when she set out to open her bakery as a 27-year-old former Ritz-Carlton pastry chef.
The dictionary defines bliss as perfect happiness or great joy. Cynthia Pacheco uses the word to describe everything wonderful in her life: her children, her husband, and if it isn’t clear by the name of it, her business.
Since winning Bakers Journal’s inaugural Innovator of the Year award last fall, Baked at Frankie’s has been buzzing with new clientele, new products and a continued quest to perfect its unique gluten-free flour.
At 78 years old, Mary Macleod is retired from her successful shortbread business, which means she still likes to “come down and do a bit.”
The sunny skies and pink sands of Bermuda is where Esther Hagen calls home these days.
Victoria’s beautiful history is on display throughout the city, and Rogers’ Chocolates is a longstanding part of it.
Stepping inside McFarland’s Old Tyme Sweet Shoppe blasts you back to childhood faster than a cheetah in chase.
If a young person has ever made you shake your head in disbelief, don’t fret; you are amongst 100 per cent of adults who’ve passed the ripe age of 30.
The rich, decadent flavour and flaky, melt-in-your-mouth texture of a croissant is hard to resist.
Revital “Revi” Zephrani was studying interior design when she realized life in an office wasn’t going to cut it.
Canada’s multicultural population has brought a unique flair to our cuisine, but there are some dishes that are distinctly Canadian.
A talented French patissier and a forward-thinking businesswoman are the winning combination behind Julien’s, the pastry shop, café and bakery that has brought a touch of authentic French fare to Nova Scotia’s South Shore area.
A recent survey conducted by Culinary Visions Panel found that sweet and salty flavours still rank highest among the general population’s preferred flavour profiles
From start-up costs to health and safety regulations, the obstacles of starting a bakery are vast.
A perfect pie is one part beautiful pastry to one part delightful filling, all lovingly finished with a dollop of good old-fashioned story.
All about good, honest bread,” reads the motto of Loaf, a successful bakery in Fernie, B.C.
It took an early misstep, and a change of scene, to make Isabelle Loiacono sure of her passion

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